Cheese has always been a food that both sophisticated and simple humans love. — M. F. K. Fisher Copy Share Image
Nothing spoils lunch any quicker than a rogue meatball rampaging through your spaghetti. — Jim Davis Copy Share Image
A man should not so much respect what he eats, as with whom he eats. — Michel de Montaigne Copy Share Image
And every day when I've been good, I get an orange after food. — Robert Louis Stevenson Copy Share Image
You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it. — Ferran Adria Copy Share Image
I should have remembered that when one is going to lead an entirely new life, one requires regular and wholesome meals. — Oscar Wilde Copy Share Image
...if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef - staler in… — William Allen White Copy Share Image
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the… — William Ralph Inge Copy Share Image
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school… — Christina Tosi Copy Share Image
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk… — Michael Symon Copy Share Image
When she goes about her kitchen duties, chopping, carving, mixing, whisking, she moves with the grace and precision of a ballet dancer,… — Craig Claiborne Copy Share Image
I have always maintained that there is nothing wrong with nursery food now that we are grown up and can have a… — Elizabeth Ray Copy Share Image
Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice… — Craig Claiborne Copy Share Image
One of the things that helped me a lot as I was starting out in my career was that I got myself… — Rick Tramonto Copy Share Image
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook… — Christina Tosi Copy Share Image
A hippo sandwich is easy to make. All you do is simply take one slice of bread, one slice of cake, some… — Shel Silverstein Copy Share Image
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my… — Emeril Lagasse Copy Share Image
Pork - no animal is more used for nourishment and none more indispensable in the kitchen; employed either fresh or salt, all… — Alexis Soyer Copy Share Image
Home base is the support system where we have a culinary team, my own writers because of the shows and the books… — Emeril Lagasse Copy Share Image
Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded… — Marcus Samuelsson Copy Share Image
I like to cook. I would probably go to culinary school in France if I had time. — Jessica Alba Copy Share Image
It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. — Ruth Reichl Copy Share Image
Beasts feed. Man eats. Only the man of intellect knows how to eat. — Jean Anthelme Brillat-Savarin Copy Share Image
The olive tree is surely the richest gift of Heaven. I can scarcely expect bread. — Thomas Jefferson Copy Share Image
The best poet is the man who delivers our daily bread: the local baker. — Pablo Neruda Copy Share Image
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. — Andy Rooney Copy Share Image
Dine we must and we may as well dine elegantly as well as wholesomely. — Isabella Beeton Copy Share Image
Banish the onion from the kitchen and the pleasure flies with it. — Elizabeth Robins Pennell Copy Share Image
The Infusion of a China plant sweetened with the pith of an Indian Cane. — Joseph Addison Copy Share Image
The refectory is a cenacle in which the taking of food is transfigured almost into a sacrament. — Monica Baldwin Copy Share Image
Money brings you food, but not appetite; medicine, but not health; acquaintances, but not friends. — Henrik Ibsen Copy Share Image
Most seafoods should be simply threatened with heat and then celebrated with joy. — Jeff Smith Copy Share Image
A taste older than meat, older than wine. A taste as old as cold water. — Lawrence Durrell Copy Share Image
Sauces in cookery are like the first rudiments of grammar - the foundation of all languages. — Alexis Soyer Copy Share Image
